Ingredients:
5 types of fish: Conga, dourade, merlu, rougette, cod. – Just scale and clean, leave the head on.
10 large shrimp
1/4 kilo of mussels
3 onions – peeled and chopped
2 leaks – cleaned and chopped
3 red peppers – washed and chopped
1 zucchini – washed and chopped
4 carrots – washed and chopped
2 tomatoes (fresh – medium) – washed and chopped
3 cloves of garlic – peeled and mashed with a large pinch of salt.
1 little can of tomato concentrate
3.5 to 4 litres of water
2 bouquet garni
2 teaspoons of fennel seeds
2 teaspoons of coriander seeds
1 tsp of salt
5+ strings of saffron
2 cups of white wine.
2 table spoons of olive oil
Steps:
In a large stock pot, place the cleaned and scaled Conga, dourade, merlu, rougette, 1 of the chopped onions, 2 cups of wine, 2 carrots, 1 bouquet garni and two and a half to three litres of water.
Boil for 20 minutes, mash down the fish with a potato masher, add 1 garlic clove, 1 tsp of fennel seeds and 1 tsp of coriander seeds and cook for a further 20 minutes.
In a second large stock pot sauté the other two onions and two leeks in the olive oil for 5 -6 minutes, add the rest of the garlic, herbs and salt, the other 2 carrots, the zuchini, red pepers, and tomatos.
Cover and cook for another 10 minutes.
Grind the rest of the coriander and fennel seeds in a grinder or mortar and pestel.
Add this to the vegetables with 1 litre of water, the tomato concentrate and the other bouquet garni. Cover and cook for 5 – 10 minutes.
Mash, press and otherwise macerate the fish in its stock, and then carefully collect the fish stock liquid from it, excluding the solids. The solids can be discarded.
Add the fish stock to the vegetable mixture. Cover and cook for 10 minutes.
NOTE: These steps can be done a day ahead if necessary, leaving only the last 10 minutes of cooking time for the day of.
Add the mussels and cod, cover and cook for 5 more minutes.
Add the saffron and shrimp, cover and cook for a further 4 – 5 minutes.
Serve immediately with a red pepper rouille and toasts.
